Egg-rich pastry twists go very well with coffee

RECIPE FINDER

September 13, 2000|By Ellen Hawks | By Ellen Hawks,SUN STAFF

A short but sweet request came from Bill Brigerman of Baltimore. "I'd like a recipe for Polish Bow Ties," he wrote.

Dorothea Wilfong of Lutherville responded with tester Laura Reiley's recipe choice and a note:

"You might want to cut this recipe in half; it makes a million bow ties. This is a two-man job, one to roll and one to fry. Cookies are so rich they melt in your mouth."

Polish Bow Ties

Makes 30 bow ties

12 egg yolks

2 tablespoons sugar

1/4 teaspoon salt

1 pint whipping cream

3 cups sifted flour

vegetable oil for frying powdered sugar

Mix together the yolks, sugar, salt and whipping cream. Add flour to dough until stiff enough to roll. Wrap in plastic wrap or waxed paper and chill for at least 2 hours. Roll out a small portion of dough on a lightly floured board or pastry cloth until 1/8 -inch thick. Cut into 2-inch by 4-inch strips. Put a 3/4 -inch slit longwise in the middle of each length and thread one end through. Fry immediately in vegetable oil over medium heat, about 1 1/2 minutes on a side. Drain on paper towels and sift powdered sugar on top. Eat immediately.

Tester Laura Reiley's comments: "Since you [use] a dozen egg yolks, you may need to make a batch of meringues or some other egg-white-intensive dish to go with these. They are very rich little pastry twists, perfect when hot and accompanied by a cup of coffee. Frying them in oil requires some agility. Don't overcrowd your oil because you have to watch them carefully and take them out before they brown too much. Don't let your oil get too hot, or it will make the pastries tough and dark. Eat them immediately because they are significantly less appealing when cold."

Recipe requests

Pauline A. Pitz of Baltimore is seeking the recipe for Tangy Nut Loaf, a recipe that she lost.

Debbie Keelan of Eldersburg remembers a Preakness party and a taste treat that was something like a "Heath Bar. I know that it was made with saltine crackers covered on one side with chocolate. Thanks for your help."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings.

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